Salmon Cakes – Lightened Up!

This is a rendition of Ina Gartens Salmon Cake recipe. Like a lot of her recipes she is heavy on the butta. I tweaked it a bit to make it healthy and really, no difference in flavor at all…none, zip, nada. I saved a butt-load (pun intended) of fat! My arteries are thanking me today! I also left off the Tarragon Vinigerette in my previous posting,but you can sure add it if you would like!

How I did it: I sauteed the veggies in 1 tablespoon of olive oil and omitted the butter. Reduced the mayo by 1/4 cup and decreased the eggs from 2 to 1. I also increased the Dijon to make the patties hold together. I sauted in olive oil instead of the suggested butter and olive oil combo and they came out brown and crispy just like they should!

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and egg. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into about 8 to 10 cakes.

Heat the remaining 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and saute for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.